Bun Cake

Name: Bun Cake
Ingredients: 2½ lb. flour; ½ oz. German yeast; ½ lb. lard; 2 oz. candied peel; 1 nutmeg; 1 dessertspoonful brandy; 6 oz. butter; 8 oz. moist sugar; ½ lb. currants; 1 teaspoonful salt; 2 eggs

From Berridge House recipe book, 1910

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

7439Calories

146 gProtein

1153 gCarbs

395 gFat

Full nutrition (35 nutrients)

Calories7439 kcal

Protein146 g

Carbohydrates1153 g

Fiber9.8 g

Sugars229 g

Total Fat395 g

Saturated Fat92 g

Monounsaturated Fat107 g

Polyunsaturated Fat28 g

Omega-30 g

Cholesterol985 mg

Sodium2532 mg

Potassium2674 mg

Calcium504 mg

Iron70 mg

Magnesium389 mg

Phosphorus1686 mg

Zinc12 mg

Copper2.2 mg

Manganese9.3 mg

Vitamin D7.7 mcg

Vitamin C484 mg

Vitamin A189 mcg

Vitamin E4.8 mg

Vitamin K0.4 mcg

Vitamin B61.4 mg

Vitamin B120.9 mcg

Thiamin (B1)12 mg

Riboflavin (B2)6.2 mg

Niacin (B3)83 mg

Folate2200 mcg

Choline416 mg

Caffeine0 mg

Alcohol1.5 g

Water453 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 46. The excerpt below is the record exactly as published.

Bun Cake 2\ lb. flour, f oz. German yeast. \ lb. lard, 2 oz. candied peel, \ nutmeg, 1 dessertspoonful brandy, 6 oz. butter, 8 oz. moist sugar, \ lb. currants, 1 teaspoonful salt, 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.